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Potassium Sorbate, 8 oz.

Our Price: $7.99

Product Code: 11-1036

Used for inhibiting mold and yeast growth on the surface of sausages during Dry Curing. Unless strict hygienic procedures are followed and a lab created, beneficial mold (such as Mold 600) is applied to the surface to dry curing sausage, there will be lingering doubt whether the wild flora that is speckling sausage is beneficial or safe. Using a clean cloth with vinegar/water solution for wiping mold away is often only a temporary fix, with mold re-emerging later. Potassium Sorbate will consistently inhibit mold growth. Dilute 1 oz sorbate per 10 oz of water and spray thoroughly or dip sausages in solution prior to hanging. Does not effect flavor of finished product.

Net Wt. 8 oz.

Average Rating: 4 of 5 Total Reviews: 1 Write a review »

  0 of 0 people found the following review helpful:
Easy to use February 11, 2016
Reviewer: keith Chiarillo from New Hartford, CT United States  
Bin making dried Italian sausage with the family all my life . It's just another weekend of fun hard work at grandmas! We make 100 LB batches . Then hang in the wine cellar for about 2-3 months . This is the first time I'm making it at my house . Not quite 100lb batches . I made 25lbd . I'm using this product plus some cultures to guaranty a good safe product ! I'll pat again when it's done with results of the finished soppressata .

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